These easy Oatmeal Lemon Bars have a creamy lemon filling between two thick crumbly oatmeal crust layers. A delightful balance of sweet and tangy!
So many of you love this recipe, and I can't blame you! We have made these oatmeal lemon bars year and year and always get rave reviews. Similar to my blueberry crumb bars, these oatmeal lemon bars can be served at room temperature, cold, or warm right from the oven with a scoop of ice cream!
Why We Love This Recipe
These oatmeal lemon bars have an oatmeal crust on the top and the bottom! It's like a dreamy creamy lemon layer sandwiched between the tastiest oatmeal cookie. They're so extremely easy to make and a very forgiving recipe should you want to double the recipe or make them thicker in a (little bit) larger pan.
Ingredients for Oatmeal Lemon Bars
(full printable recipe at end of this post)
Search your pantry, because you probably have mostly what you need for this recipe right in your kitchen cabinets.
What you need:
- Flour
- Baking soda
- Rolled oats
- Brown sugar
- Granulated sugar
- Butter
- Vanilla extract
- Sweetened condensed milk
- Lemons
- Eggs
Save some money and buy the generic store brand of sweetened condensed milk. You won't notice a difference.
How to Make Oatmeal Lemon Bars
Scroll to the bottom of this post for a full recipe card and step-by-step video on how to make oatmeal lemon bars. The general steps are as follows:
- Preheat oven to 350°F and lightly grease an 9x9-inch baking pan.
- Combine dry ingredients in a mixing bowl.
- Add vanilla and melted butter, stir to combine.
- Press a little less than three-fourths of the oatmeal mixture into bottom of prepared pan.
- Bake 12-15 minutes, then remove from oven.
- In a separate mixing bowl, whisk the condensed milk, lemon zest, lemon juice, egg yolks and vanilla until smooth.
- Pour lemon mixture into pan and spread evenly over oatmeal crust.
- Use hands to evenly crumble the remaining oatmeal mixture over top of the lemon filling.
- Bake 20-25 minutes.
- Remove from oven and let cool 1 hour before transferring to fridge to cool 1 more hour.
Reviews From Others Who Tried This Recipe
These are wonderful! My house smells so good!!! Thanks for the great recipe! -Lisa
So easy to make and so yummy. My boyfriend who is rather particular about his desserts thought these were the best things ever. So thank you for the easy recipe . I would recommend this yummy dessert to anyone. -Tracy
I have made these several times and they have always been devoured. -Karen
So so good! There aren’t enough words to say how good these are. Crunchy crumble top and bottom and the creamiest lemon filling ever. -Marie
More Lemon Dessert Recipes
Made this recipe?
Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
This recipe was updated June 2025 to reflect using a 9x9-inch pan instead of an 8x8-inch pan.
Recipe Card
Oatmeal Lemon Cream Bars
Ingredients
For the oatmeal crust and topping:
- 1 ¼ cups all-purpose flour
- 1 ¼ cups rolled oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter , melted
- 1 teaspoon vanilla extract
For the lemon filling:
- 1 (14 oz.) can sweetened condensed milk
- 1 tablespoon lemon zest
- ⅓ cup lemon juice , about 2 ½ large lemons
- 2 large egg yolks
- ½ teaspoon vanilla extract
Instructions
For the oatmeal crust and topping:
- Preheat oven to 350°F and lightly grease an 9x9-inch baking dish; set aside.
- Combine the flour, oats, salt and baking soda in a medium sized mixing bowl. Using a wooden spoon, stir in the sugars until thoroughly combined. Add the vanilla and melted butter and mix until the dry ingredients are just moistened. Gently press a little less than ¾th of the mixture into the bottom of the prepared pan.
- Bake for 12-15 minutes then remove from the oven and set aside, leaving the oven on at 350 degrees.
For the lemon filling:
- Whisk together the condensed milk, lemon zest and juice, egg yolks and vanilla in a medium bowl until smooth. Pour into the baking pan over the baked crust. Spread evenly. Crumble the remaining oatmeal crust evenly over top.
- Bake at 350 for 20-25 minutes, until light golden.
- Remove and let set to cool at room temperature (about 1 hour). Refrigerate for 1 more hour and cut into 16 squares once cooled, or serve warm with ice cream. Store covered in the fridge.
Video
Notes
- Serve cold, room temperature, or warm with ice cream.
- This recipe can be made in an 8x8-inch pan for thicker bars. I prefer the 9x9 but have made it countless times in the 8x8, too. Baking time may vary.
- This recipe is tested with a metal pan. A glass pan may vary in baking time.
- Nutrition information is an estimate only.
Nutrition
